Tuxedo Cake (Costco Copycat) Recipe

Introduction

This Tuxedo Cake is a luscious Costco copycat featuring rich dark chocolate cake layers with alternating dark and white chocolate mousse fillings. Finished with a silky chocolate ganache, it’s a decadent dessert that’s sure to impress at any gathering.

Ingredients

• 1/2 cup (4 oz / 90g) good quality dark chocolate chips
• 1/3 cup (80ml) warm water
• 1/4 cup (25g) dark or Dutch-processed cocoa powder
• 3/4 cup (130g) good quality white chocolate chips
• 2 1/3 cups (560ml) cold heavy whipping cream, divided
• 1/4 cup (30g) powdered sugar
• 2 tsp (8ml) vanilla extract or vanilla bean paste
• 1/2 tsp (3g) fine salt
• 3/4 cup (180g) heavy whipping cream, room temperature
• 1 cup + 1 Tbsp (180g) dark chocolate chips (60-65% cocoa)
• 2 Tbsp (30g) unsalted butter, room temperature
• 1 Tbsp (20g) light corn syrup (optional)
• 1/4 tsp (2g) fine salt
• 2 1/2 cups (500g) granulated sugar
• 2 1/4 cups (280g) all-purpose flour
• 3/4 cup (75g) dark or Dutch-processed cocoa powder
• 2 1/2 tsp (10g) baking powder
• 1 tsp (6g) fine salt
• 1 cup (226g) unsalted butter, room temperature
• 1 cup (240g) egg whites or 7 large egg whites, room temperature
• 1 1/2 cups (360g) buttermilk, room temperature
• 2 Tbsp (30g) vegetable or canola oil
• 2 tsp (8g) vanilla extract or vanilla bean paste
• 1 tsp instant espresso (optional)
• 1/2 cup (120g) water
• 1/2 cup (100g) granulated sugar
• 1 Tbsp (8g) unsweetened cocoa powder, sifted

Instructions

1. Step 1: Prepare the dark and white chocolate mousse. Chill a large mixing bowl and beaters in the freezer for easier whipping. Melt 1/2 cup dark chocolate chips in the microwave or double boiler until smooth. In a small bowl, whisk together warm water and cocoa powder; blend into the melted chocolate and set aside.
2. Step 2: In another bowl, heat white chocolate chips with 1/3 cup heavy cream until melted and smooth. Set aside to cool slightly.
3. Step 3: Whip 2 cups heavy cream with powdered sugar, vanilla, and salt until thick and holding shape, about 2.5 to 3 minutes. Divide whipped cream into two bowls.
4. Step 4: Fold half of the whipped cream gently into the dark chocolate mixture. Fold the remaining whipped cream into the white chocolate mixture. Cover and chill both mousses for at least 2 hours.
5. Step 5: Make chocolate ganache by heating 3/4 cup heavy cream until just bubbling. Pour over 1 cup plus 1 Tbsp dark chocolate chips; let sit 1 minute, then stir until smooth. Add butter, corn syrup (optional), and salt. Cover and cool to room temperature.
6. Step 6: Prepare the cake layers by preheating oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch pans. Mix sugar, flour, cocoa, baking powder, and salt until combined.
7. Step 7: Blend butter into dry mix until crumbly. Add egg whites, then buttermilk in two parts, mixing on low speed. Add oil, vanilla, and espresso (if using). Mix thoroughly, scrape sides, then beat on medium for 30 seconds.
8. Step 8: Pour batter into pans. Bake 40-45 minutes (9×13 pan) or 34-37 minutes (9-inch pans). Cool 10 minutes, loosen edges, then freeze pans 30 minutes. Remove cake layers and level tops. Slice 9×13 cake in half if using for two layers. Freeze or use immediately.
9. Step 9: (Optional) Make chocolate simple syrup by boiling water and sugar, then whisk in cocoa powder. Cool and store or brush over cake layers to keep moist.
10. Step 10: Assemble the cake by placing a dab of ganache on a board to anchor the cake. Place first cake layer and brush with simple syrup if using.
11. Step 11: Spread an even layer of dark chocolate mousse, then white chocolate mousse on top. Add the remaining cake layer and soak with simple syrup.
12. Step 12: Chill cake 15 minutes, then frost with a thick layer of chocolate ganache. Decorate as desired. Serve chilled or at room temperature for up to an hour.

Tips & Variations

• Use heating cores in pans for more even baking and shorter bake times.
• Prepare mousse up to two days ahead to save time on assembly day.
• Substitute milk chocolate in ganache with adjusted cream quantities for a sweeter flavor.
• Chocolate simple syrup helps keep cake moist, especially if storing for several days.
• If freezing cake layers, allow them to thaw slightly before assembling for easier handling.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. It is best served chilled but can be left at room temperature for up to an hour before serving. Avoid leaving it out longer as the mousse may deflate and lose its shape. The ganache can be made up to a month in advance and refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse ahead of time?

Yes, the mousse can be made 1-2 days ahead and stored covered in the refrigerator. This also enhances the flavors and makes assembly easier.

What if I don’t have a microwave to melt the chocolate?

You can melt the chocolate using a double boiler by heating it slowly over simmering water while stirring frequently until smooth.

Tuxedo Cake (Costco Copycat) Recipe

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★★★★★

4.5 from 129 reviews

This decadent Tuxedo Cake recipe is a Costco copycat featuring rich dark chocolate cake layers filled with smooth dark and white chocolate mousse and topped with a silky chocolate ganache. The combination of moist cake, velvety mousse, and luscious ganache creates an elegant dessert perfect for chocolate lovers looking to impress. The mousse is made ahead for the best texture, complemented by optional chocolate simple syrup to keep the cake moist. With detailed steps for each component, this cake elevates classic flavors in a stunning tuxedo-inspired presentation.

• Author: Naya
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dark and White Chocolate Mousse Filling

• 1/2 cup (4 oz / 90g) good quality dark chocolate chips
• 1/3 cup warm water (80ml)
• 1/4 cup dark or Dutch-processed cocoa powder (25g)
• 3/4 cup good quality white chocolate chips (130g)
• 2 1/3 cups cold heavy whipping cream, divided (560ml)
• 1/4 cup powdered sugar (30g)
• 2 tsp vanilla extract or vanilla bean paste (8ml)
• 1/2 tsp fine salt (3g)

Chocolate Ganache Frosting

• 3/4 cup heavy whipping cream (180g)
• 1 cup + 1 Tbsp dark chocolate chips (60-65% cocoa) (180g)
• 2 Tbsp unsalted butter, room temperature (30g)
• 1 Tbsp light corn syrup (optional) (20g)
• 1/4 tsp fine salt (2g)

Dark Chocolate Cake Layers

• 2 1/2 cups granulated sugar (500g)
• 2 1/4 cups all-purpose flour (280g)
• 3/4 cup dark or Dutch-processed cocoa powder (75g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 1 cup unsalted butter, room temperature (226g)
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
• 1 1/2 cups buttermilk, room temperature (360g)
• 2 Tbsp vegetable or canola oil (30g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1 tsp instant espresso powder (optional)

Chocolate Simple Syrup (Optional)

• 1/2 cup water (120g)
• 1/2 cup granulated sugar (100g)
• 1 Tbsp unsweetened cocoa powder, sifted (8g)

Instructions

1. Prepare the Dark and White Chocolate Mousse Filling: Start by chilling a large mixing bowl and your mixer attachments in the freezer to make whipping cream easier. Melt 1/2 cup dark chocolate chips in short bursts using a microwave or double boiler until smooth. Whisk together warm water and cocoa powder, then combine with the melted dark chocolate. Separately, melt white chocolate chips with some heavy cream until smooth. Whip 2 cups of heavy cream with powdered sugar, vanilla, and salt until stiff peaks form. Gently fold half the whipped cream into the dark chocolate mixture and the other half into the white chocolate mixture. Cover and chill both mousses for at least 2 hours.
2. Make the Chocolate Ganache Frosting: Heat 3/4 cup heavy cream until bubbling, then pour over the dark chocolate chips in a bowl. Let sit, then stir until glossy and smooth. Add butter, optional corn syrup, and salt, stirring until combined. Cover to prevent skin formation and let cool to room temperature.
3. Bake the Dark Chocolate Cake Layers: Preheat oven to 350°F (175°C). Prepare one 9×13-inch pan or two 9-inch pans with parchment and spray. Combine sugar, flour, cocoa powder, baking powder, and salt in a mixer bowl. Add softened butter and mix until crumbly. Slowly incorporate egg whites, then buttermilk gradually. Add oil, vanilla, and espresso powder, then mix thoroughly. Pour batter into pans and bake: 40-45 minutes for 9×13-inch pan, or 34-37 minutes for two 9-inch pans, adjusting time if not using heating cores. Cool 10 minutes, loosen edges, then freeze for 30 minutes for easier handling. Level tops and cut 9×13-inch cake into two layers if applicable.
4. Prepare Chocolate Simple Syrup (Optional): Combine water and sugar in a saucepan, bring to a boil while stirring. Remove from heat and whisk in cocoa powder. Cool to room temperature and store refrigerated if making ahead.
5. Assemble the Tuxedo Cake: Secure the cake base on a board with a layer of ganache. Place the first cake layer and brush generously with chocolate simple syrup if using. Spread an even layer of dark chocolate mousse, followed by white chocolate mousse. Top with the second cake layer, soak with syrup, and smooth edges with an offset spatula or acetate sheet. Chill for 15 minutes to set. Finish by spreading cooled ganache on top. Decorate with chocolate sprinkles or pearls. Serve chilled or slightly warmed to room temperature. Keep refrigerated and consume within 3 days.

Notes

• The mousse can be made 1-2 days ahead for better flavor and texture.
• Using heating cores in cake pans ensures more even baking and faster bake times.
• Chocolate simple syrup is optional but recommended to keep the cake moist, especially since the sides are not frosted.
• If ganache is made in advance, it can be stored covered in the fridge for up to 1 month.
• Allow frozen cake layers to thaw slightly before assembly for easier handling.
• Do not leave the assembled cake at room temperature for more than an hour to prevent mousse deflation.
• This cake is best served cold straight from the fridge but can be rested briefly to soften slightly before slicing.

Keywords: Tuxedo cake, chocolate mousse cake, dark chocolate cake, white chocolate mousse, ganache frosting, Costco copycat, layered cake, chocolate dessert